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Pomodoro ripieni di riso (Rice-Filled Tomatoes)


You'll need:
8 big, ripe tomatoes
8 table spoons of uncooked rice
3 table spoons of olive oil
butter
one garlic boat
parsley
basil
salt
pepper

Cut the "lid" off the tomatoes and gut them, then place them on a platter. The insides of the tomatoes are to be pressed. In the resulting juice you mix rice, oil, herbs, spice and crushed garlic. Place the tomatoes close together in a form, and fill them about half full with the rice mixture. Do not put too much in - remember, the rice is uncooked and will get a lot bigger! Place the tomato lids back in place and in the end place a little butter on top of each. Put the form in an oven pre-heated to ca 200 degrees, and cook for about 45 minutes or until the rice is cooked. Pour off the extra juice and serve.

 

 

 

 

 

 

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